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Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water - therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.

Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water - therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.

Nitrogen

Nitrogen is an inert gas and is used to exclude air and, in particular, oxygen. It is also used as a balance gas (filler gas) to make up the difference in a gas mixture, to prevent the collapse of packs containing high-moisture and fat-containing foods, caused by the tendency of these foods to absorb carbon dioxide from the atmosphere. For modified atmosphere packaging of dried snack products 100% nitrogen is used to prevent oxidative rancidity.

Nitrogen is an inert gas and is used to exclude air and, in particular, oxygen. It is also used as a balance gas (filler gas) to make up the difference in a gas mixture, to prevent the collapse of packs containing high-moisture and fat-containing foods, caused by the tendency of these foods to absorb carbon dioxide from the atmosphere. For modified atmosphere packaging of dried snack products 100% nitrogen is used to prevent oxidative rancidity.

Oxygen

Oxygen causes oxidative deterioration of foods and is required for the growth of aerobic micro-organisms. Generally, oxygen should be excluded in MAP but there are often good reasons for it to be present in controlled quantities including: to maintain a fresh, natural colour (fresh meat), to maintain respiration

Oxygen causes oxidative deterioration of foods and is required for the growth of aerobic micro-organisms. Generally, oxygen should be excluded in MAP but there are often good reasons for it to be present in controlled quantities including: to maintain a fresh, natural colour (fresh meat), to maintain respiration

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